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Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef
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Review of furan formation in starch-based food model systems
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Furan formation upon degradation of carbohydrates in combination with proteins and lipids
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Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids
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On-fiber furan formation from volatile precursors: a critical example of artefact formation during solid-phase microextraction
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Furan formation in food model systems
(2011) -
Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins
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Furan formation in baby food model system via lipid oxidation and sugar degradation
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Mechanistic insights into furan formation in Maillard model systems
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Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan